Agenda: 2023 BUILD Dairy Annual Meeting

2023 BUILD Dairy Annual Meeting

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AGENDA

Tuesday, May 23, 2023
Wednesday, May 24, 2023
Thursday, May 25, 2023
Friday, May 26, 2023

9:00 AM - 9:30 AM

9:30 AM - 12:00 PM

12:00 PM - 12:45 PM

12:45 PM

Processor Presentations

2:45 PM - 5:00 PM

5:00 PM

5:30 PM

Advisory Board Meeting & Dinner

7:30 AM - 8:15 AM

Breakfast & Registration

8:15 AM - 9:00 AM

Opening Remarks, Dairy West & Dairy Management Inc.

9:00 AM - 9:15 AM

Project: Impact of moisture content and composition on flow properties of dairy powders

Katelynn Palmer - Utah State University

Katelynn Palmer

9:15 AM - 9:30 AM

Project: Rapid and Sensitive Detection of Foodborne Pathogens in Dairy Powders

Gwen Gustafson - Brigham Young University

9:30 AM - 9:45 AM

9:45 AM - 10:00 AM

Project: Potential Clean Label Astringency Maskers for Acidic Whey Protein Beverages

Jozxelle Tongson - Brigham Young University

Jozxelle Tongson

10:00 AM - 10:15 AM

Project: Bioconversion of Dairy Lactose to Rare Sugars

Melinda Moss - Brigham Young University

10:15 AM - 10:30 AM

Project: Elucidating the chemopreventative mechanism of glycomacropeptide

Russell Kuhfeld - Oregon State University

Russell Kuhfeld

10:30 AM - 10:45 AM

Project: Effects of Whey Protein Consumption on Inflammatory Marker Levels

Sam Adler - Oregon State University

10:45 AM

11:00 AM - 11:15 AM

Project: Biofilm forming ability and sanitizer tolerance of Listeria monocytogenes isolated from dairy processing environments

Andrea Domen - Oregon State University

11:15 AM - 11:30 AM

Project: Screening dairy isolates for their production of antilisterial compounds

Taylor Johnson - Oregon State University

11:30 AM - 11:45 AM

Project: Effect of Daily Consumption of Glycomacropeptide on Human Gut Health

Yuki Qu - Oregon State University

11:45 AM - 12:00 PM

Project: The Role of Glycomacropeptide on Skeletal Muscle Inflammation

Naomi de Hart - University of Utah

12:00 PM

1:00 PM - 1:15 PM

Project: Growth and isolation of exopolysaccharides and their use in mozzarella cheese

Shubhangi Pant - Utah State University

1:15 PM - 1:30 PM

Project: Understanding the pizza baking properties of mozzarella cheese

Anjali Verma - UTAH STATE UNIVERSITY

1:30 PM - 1:45 PM

Project: Assessing impact of food structure on nutrient delivery of food proteins

Lamis Ali - Utah State university

1:45 PM - 2:00 PM

Project: Formation and characterization of thermoreversible gels produced from MCC-polysaccharide mixtures

Nathan Pougher - Utah State University

2:00 PM - 2:15 PM

Project: Addressing late blowing defect in WSU Cougar Gold Cheese

Alexander Lampien - Washington State University

Alexander Lampien

2:15 PM

2:30 PM - 2:45 PM

Project: Paucilactobacillus wasatchensis gas production in Cheddar cheese through symbiotic amino acid metabolism with Lactococcus lactis starter cultures

Niharika Mishra - Utah State University

Niharika Mishra

2:45 PM - 3:00 PM

Project: Spectroscopic Investigation of Bioactive Protein Constituents in Whey

Joseph Collins - Boise State University

3:00 PM - 3:15 PM

Project: Effect of Whey Protein Supplementation During the Competitive Season on Athletic Performance, Recovery, and Body Composition in High School Soccer Players

Grace Zimmerman - University of Utah

Grace Zimmerman

3:15 PM - 3:30 PM

Project: Comparison of BioFiltro, DAF, and Sedron with compost and commercial fertilizer in silage corn

Brad Davis - Utah State University

3:30 PM - 3:45 PM

3:45 PM - 4:00 PM

Project: Impact of gas nano-bubbles on the efficacy of antimicrobials for removing different-age biofilms of various pathogenic and spoilage bacteria on dairy processing surfaces

Phoebe Unger - Washington State University

4:00 PM - 4:15 PM

Project: Young at Heart: Developing safe and nutritious dairy products for older adults

Bryan Pepito - WSU

4:15 PM - 4:30 PM

Project: Control of Listeria monocytogenes biofilm in dairy processing surfaces in the presence of background microbes

Bhim Thapa - Washington State University

4:30 PM - 4:45 PM

Project: Assessing the Influence of Protein Glycosylation on Product Development

Madison Dirks - Boise State University

4:45 PM - 5:00 PM

Project: Developing a method using differential scanning calorimetry to quantify the concentration of milk proteins.

Charity Conlin Jennings - Brigham Young University

Charity Conlin Jennings

5:00 PM

6:00 PM

Dinner and Miniature Golf

8:00 AM

8:15 AM - 8:30 AM

Project: Worms working for change: How vermifiltration of dairy nutrients relates to carbon trading

Gillian Falcon - Washington State University

8:30 AM - 8:45 AM

Project: Quantitative and Qualitative Analysis of Proteins in Milk Using Chemometrics

Rianat Lukman - Boise State University

8:45 AM - 9:00 AM

Project: Quantitative and Qualitative Analysis of Proteins in Milk Using Chemometrics

Habeeb Abolaji Babatunde - Boise State University

Habeeb Abolaji Babatunde

9:00 AM - 9:15 AM

Project: Kinetic rate study of bioactive ingredient degradation in ready-to-mix drinks and bars

Mia Toronto - Boise State University

9:15 AM - 9:30 AM

9:30 AM - 9:45 AM

Project: Development and Evaluation of Parmesan and Feta Cheese Flavor Profiles made with Microbial and Plant Lipases.

Erin Caswell - Brigham Young University

9:45 AM - 10:00 AM

Project: Cheese Packaging: Review, Analysis, and Handbook

Deb (Hutchins) Jasperson - Clemson University

Deb (Hutchins) Jasperson

10:00 AM - 10:15 AM

Project: Effects of spray drying and freeze drying on the retention of bioactive proteins in whey

Joanna Haas - Oregon State University

10:15 AM - 10:30 AM

Project: The effects of different adjunct cultures on bitterness prevention in model cheddar cheese

Paige Benson - Oregon State University

10:30 AM - 10:45 AM

10:45 AM - 11:00 AM

Project: Dairy protein functionality in different food systems: impact of mechanical properties of dairy protein stabilized oil-water interfaces on the lipid digestion kinetics

Yijing Shao - North Carolina State University

11:00 AM - 11:15 AM

Project: Extrinsic Attributes That Drive Consumer Purchase Intent for Block Mozzarella

Kumpol Homwongpanich - North Carolina State University

Kumpol Homwongpanich

11:15 AM - 11:30 AM

Project: What Does “Local” Mean to a Dairy Foods Consumer?

Caitlin Smits - North Carolina State University

11:30 AM - 11:45 AM

Project: Comparison of Physical and Sensory Properties of Milk Protein Beverages Processed by Ultrapasteurization, Pilot Scale Retort, and Autoclave

Tess Liu - North Carolina State University

11:45 AM - 12:00 PM

Project: Impact of ultrafiltration (UF) temperature of skim milk on physical, sensory, and soluble constituent properties

Tina Truong - SDFRC-NCSU

12:00 PM

1:00 PM - 1:15 PM

Project: Impact of milk serum protein and lactose removal on the properties of ultrapasteurized protein beverages

Kai Ow Wing - SDFRC-NCSU

1:15 PM - 1:30 PM

Project: Consumer Acceptance of Protein Beverage Ingredients: Less is More

Dominic Rovai - NCSU

1:30 PM - 1:45 PM

Project: Dietary Protein Source and Gut Health

Spencer Schow - Utah State University

1:45 PM - 2:00 PM

Project: Valorization of acid whey: development of peptide-calcium complex as efficient calcium supplement

Dylan Limit - Purdue University

2:00 PM - 2:15 PM

2:15 PM - 2:30 PM

Project: Understanding impact of colloidal calcium phosphate and starter blend on the pH variation in Cheddar cheese during early stage of aging

Rachel Lindstrom - Utah State University

Rachel Lindstrom

2:30 PM - 2:45 PM

Project: Lactoferrin and iron-enriched whey to improve iron status in collegiate females

Connor Kemp - USU

2:45 PM - 3:00 PM

Project: Understanding impact of colloidal calcium phosphate and starter blend on pH variation in Cheddar cheese during early stage of aging

Sam Clarke - Utah State University

3:00 PM - 3:15 PM

Madeleine Enriquez - Oregon State University

Madeleine Enriquez

3:15 PM - 3:30 PM

Project: Metabolic capabilities of Latilactobacillus curvatus, and the potential use as an adjunct culture for food safety and quality control in yogurt

Chase Wahlstrom - Weber State University, Utah State University

Chase Wahlstrom

3:30 PM - 3:45 PM

3:45 PM - 4:00 PM

Project: Milk Fat Globule Membrane (MFGM) enriched WPC and MFGM Polar Lipids on gut microbiota

Sam Aragon - Oregon State University

4:00 PM - 4:15 PM

Project: Survival of intact whey proteins and release of bioactive peptides across gastrointestinal digestion in adult consumers

Suwimon Sutantawong - Oregon State University

Suwimon Sutantawong

4:15 PM - 4:30 PM

Project: Novel Method Development for Detection of Glycomacropeptide in Human Blood

Marie Biondi Ryan - Oregon State University

Marie Biondi Ryan

4:30 PM - 4:45 PM

Project: Evaluating Pulsed Electric Field Technology to Improve the Efficiency of Whey Protein Powder Production

Elizabeth Ryan - Boise State University

5:00 PM

Closing Comments & Adjourn

8:00 AM

8:45 AM

Depart for Tours

9:00 AM

Knott Dairy Center (WSU Dairy Farm)

11:00 AM

Ferdinand's Ice Cream Shoppe (WSU Creamery) Tour and Lunch

1:00 PM

Return to Hotel

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